Preparation time: 20 mins
Cooking time: 20 mins
Serves 6
Ingredients
- 2lb pumpkin
- 1 medium onion
- 1 medium carrot
- 2 cloves garlic
- 1oz butter
- 1 3/4pts chicken stock
- 1/4pt single cream
- Salt and freshly ground black pepper
- Chopped parsley
- Freshly ground nutmeg
Method
Using a knife, cut away the skin of the pumpkin and scoop out the seeds
Chop the flesh into 1 inch chunks
Peel and slice the onion and carrot
Skin and crush the garlic
Melt the butter in a large saucepan and sauté the onion until soft
Add the pumpkin, carrot and garlic. Cook for a further 5 minutes
Stir in the stock and bring to the boil
Reduce the heat and simmer until the pumpkin is tender
Puree the soup and return to the pan
Stir in the cream and season to taste
Sprinkle with parsley and nutmeg
Enjoy!